Thai Pumpkin & Chicken Curry

Name: Thai Pumpkin & Chicken Curry
Ingredients: 1 small pumpkin or butternut squash, about 1 1/2 lb., halved, seeded, peeled and cut into bite-size cubes; 2 shallots, chopped; 3 garlic cloves, coarsely chopped; 1 Tbs. Thai red curry paste; 1 can (13 1/2 fl. oz.) unsweetened coconut milk; 2 Tbs. Asian fish sauce; Juice of 1 lime; 2 tsp. firmly packed light brown sugar; 3 Tbs. corn or peanut oil; 1 lb. boneless, skinless chicken thighs, cut into bite-size cubes; 2 Tbs. slivered fresh basil, preferably Thai basil; Steamed rice for serving

Thai Pumpkin & Chicken Curry was pinched from <a href="http://www.williams-sonoma.com/recipe/thai-pumpkin-and-chicken-curry.html" target="_blank">www.williams-sonoma.com.</a>

"Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4..."

INGREDIENTS

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1 small pumpkin or butternut squash, about 1 1/2 lb., halved, seeded, peeled and cut into bite-size cubes

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2 shallots, chopped

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3 garlic cloves, coarsely chopped

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1 Tbs. Thai red curry paste

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1 can (13 1/2 fl. oz.) unsweetened coconut milk

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2 Tbs. Asian fish sauce

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Juice of 1 lime

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2 tsp. firmly packed light brown sugar

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3 Tbs. corn or peanut oil

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1 lb. boneless, skinless chicken thighs, cut into bite-size cubes

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2 Tbs. slivered fresh basil, preferably Thai basil

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Steamed rice for serving

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